Ingredients
Scale
- 8 oz elbow macaroni
- 4 slices thick-cut smoked bacon
- 2 cups sharp cheddar cheese, shredded
- 1 cup whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- ½ cup panko breadcrumbs
Instructions
- Cook the macaroni in salted boiling water until al dente. Drain and set aside.
- In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels.
- In the same skillet, melt butter and whisk in flour for one minute.
- Gradually add milk while whisking until the mixture is smooth and thickened, about 5 minutes.
- Stir in shredded cheese until melted; then season with salt and pepper.
- Combine cooked pasta and crumbled bacon with the cheese sauce.
- Preheat the oven to 350°F (175°C). Transfer the mixture to a greased baking dish, top with breadcrumbs, and bake for about 20 minutes until bubbly.
Notes
For extra flavor, consider using high-quality cheese and adding cooked vegetables like broccoli or peas.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 40mg